This vegan ricotta is a staple item I use in many of my recipes. It takes 5 minutes to make in a food processor once the cashews have soaked for at least 4 hours and you can store it in the fridge for at least a week and use it in a lot of different recipes or on savory toasts.Â
For this recipe, you will need:
Cashews: these will need to be soaked to soften in water in the refrigerator for at least 4 hours to help make this ricotta smooth
Lemon
Nutritional Yeast: this is a great vegan replacement for cheese and is packed with B vitamins!
Garlic Powder
Onion Powder
Salt
Tips:
- You can add some fresh herbs to (1-2 tbsp of fresh dill or parsley)
- Use it on toasts as a spread with some roasted tomatoes or avocado
How to Store:
- Store in a sealed airtight container in the refrigerator for up to 1 week
Recipes to try that use my vegan ricotta:
Vegan Cashew Ricotta
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1 1/2 cups raw cashews, soaked for at least 4 hours
- 1/2 cup water
- 2 tbsp lemon juice
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Instructions
- Soak cashews in a large bowl covered in water in the refrigerator for at least 4 hours (can be up to 24 hours).
- In a food processor high speed blender, add all of the ingredients and blend until smooth, approximately 1 minute.
Did you make this recipe?Tag @girlswhoeat!
